Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná 81531-980, Brazil.
Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná 81531-980, Brazil.
Food Chem. 2019 Jan 30;272:441-452. doi: 10.1016/j.foodchem.2018.08.061. Epub 2018 Aug 17.
The aim of this review is to describe the volatile aroma compounds of green coffee beans and evaluate sources of variation in the formation and development of coffee aroma through postharvest processing. The findings of this survey showed that the volatile constituents of green coffee beans (e.g., alcohols, aldehydes, and alkanes) have no significant influence on the final coffee aroma composition, as only a few such compounds remain in the beans after roasting. On the other hand, microbial-derived, odor-active compounds produced during removal of the fruit mucilage layer, including esters, higher alcohols, aldehydes, and ketones, can be detected in the final coffee product. Many postharvest processing including drying and storage processes could influence the levels of coffee aroma compositions, which remain to be elucidated. Better understanding of the effect of these processes on coffee aroma composition would assist coffee producers in the optimal selection of postharvest parameters that favor the consistent production of flavorful coffee beans.
本综述旨在描述绿咖啡豆中的挥发性香气化合物，并通过后处理评估咖啡香气形成和发展的变化来源。调查结果表明，绿咖啡豆中的挥发性成分（如醇类、醛类和烷烃）对最终咖啡香气组成没有显著影响，因为只有少数此类化合物在烘焙后仍留在咖啡豆中。另一方面，在去除果实黏液层过程中产生的微生物衍生的、有气味活性的化合物，包括酯类、高级醇类、醛类和酮类，可以在最终的咖啡产品中检测到。许多后处理过程，包括干燥和储存过程，都可能影响咖啡香气成分的水平，这仍有待阐明。更好地了解这些过程对咖啡香气组成的影响将有助于咖啡生产者在最优选择后处理参数，以有利于一致生产美味咖啡豆。
